Restaurants throughout the world are experimenting with food these days… but equally as exciting, for us, is that they are also experimenting with the bowls, plates and patters that the dishes are being presented upon.
Hand-made dishes are all the rage at restaurants and are great at completing the “artisanal” experience clients are looking for. Our trip to Noma in Copenhagen recently was amazing. Obviously the food was superb; but the “pottery” that we at off of was a “work of art” as well! These potters are firing their dishes with a food-safe glaze which makes them safe to eat on.
Below are a few of our favorites and for more information, refer to Bon Appetit’s November 2014 issue.
“Meadowood” chef, Christopher Kostow, wanted to bring an authentic feel to his Napa 3 Michelin-starred restaurant. In such, he collaborated with local artist, Lynn Mahon, to make customized dishes for the treats he serves.
Photo courtesy of: Bon Appetit
Japanese born and Seattle native Akiko Graham has made hand-made ceramics for 23 years. She fires her pieces in an electric kilm at 2110 F degrees. Restaurants all over the country use Akiko’s Pottery for a  unique look!
Image courtesy of: Edmonds Community College
Rubber dipped raw mark mug. Specked with clay and glazed in white, the rim and clay parts remain unglazed and rough to the touch.
Josephine Heilpern studied sculpture and printing-making at New York’s Cooper Union, but with a childhood spent on a farm, eating off plates she made at her studio, it’s not surprise that she’s become drawn to making textured and patterned ceramics that are FUN!
